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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Learn to make the 3-2-1 dough, made with 3 parts flour, 2 parts fat, and 1 part water. Use Chowhound's dough for a buttery crust on any of your favorite pie recipes...
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These are the perfect accoutrement to my Sweet Heat Louisiana Chili. They can be spiced up however you would like and go well with many dishes. For a crispier...
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Pasta noodles tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! A very quick and easy recipe.
www.delish.com
Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
www.delish.com
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Get Bread Stuffing 101 Recipe from Food Network
www.allrecipes.com
Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.